Last Updated June 2021 by Crystallace
Is it just me or has McDonalds changed their Apple Pie recipe? Warm McDonalds Apple Pie used to be one of my favorite desserts but they just aren’t the same anymore.
Apple Pie wasn’t something that I got homemade as a child and I know I see why. It is a labor intensive recipe but the reward is so worth it. Simple recipes just won’t give you the results you are looking for.
So because I did not have a family recipe to work from I went on the hunt for The Best Apple Pie Recipe In The World. After much trial and error and many apples, I came across this
The Best Apple Pie Recipe In The World for Homemade Apple Pie
Btw Apple Pie is most men’s favorite dessert. So, whether you’re making this Apple Pie for your lover or for your family, it will not disappoint.
Before we get started here are some tips for making The Best Apple Pie Recipe In The World for Homemade Apple Pie
Use firm apples.
You want to use firm apples so that they hold up during the cooking process. Soft apples will end up too mushy.
Use a combination of sweet and tart apples for a flavor combination.
This is why Apple Pie is best made during apple season. You want a range of apples at your disposal. I always make sure I use Granny Smith Apples because I love the tart flavor and then I mix with two other kinds of apples.
“Tart varieties of apples that are best for pie include Granny Smith, Northern Spy and Cripps Pink. Sweeter varieties of apples that are best for pie include Honeycrisp, Jonagold, Golden Delicious, Braeburn, Pink Lady, Crispin (Mutsu), Jazz and Fuji.” – Kristines Kitchen Blog
Plan in advance.
This recipe is labor intensive and is best made over two days. Cutting the apples and cooking the filling is enough to do one evening. Also, the pie filling is even more delicious if it sits in the fridge overnight. The next morning, you can make the crust and bake the pie. Remember, Apple Pie had a long cooling time.
The Best Apple Pie Recipe In The World for Homemade Apple Pie
Yields 1 9-inch pie
Adapted from this recipe
Ingredients for making the best apple pie recipe in the world
- 1 package of Pillsbury pie crust
- 1/4 teaspoon lemon zest
- juice from half a lemon (2 tablespoons)
- 5 pounds apples* (5 pounds before peeling and coring)
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 5 tablespoons all purpose flour
- 1/4 teaspoon kosher salt
- 1 and 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1 teaspoon vanilla
- 1 tablespoon milk, for brushing on pie
- 1 tablespoon beaten egg, optional, for brushing on pie
- 1 tablespoon raw sugar, for topping pie
Instructions for making the best apple pie recipe in the world
- Choose your apples. You need 5 pounds of apples for this recipe, which is about 11 large apples. I like to use a mix of apples for the best flavor. For this pie I used Granny Smith, Gala, and Golden Delicious.
2. Make the filling: Use a microplane grater to zest 1/4 teaspoon lemon peel into a 12 inch high sided skillet.
3. Add the juice from half the lemon to the skillet, about 2 tablespoons.
4. Use a potato peeler or this handy apple peeler to peel the apples. Slice the apples into 1/8 inch pieces. Check out the photos above to see my method for slicing apples. I like to peel and slice one apple at a time so that they don’t get brown; I peel one apple, then stop and slice it, add it to the lemon juice, and then move on to peeling the next apple. Stir the apples in the pan occasionally to coat everything with lemon juice.
5. Once you have all the apples peeled and sliced in the pan, set it over medium heat on the stove.
6. Add 3/4 cup packed brown sugar, 3/4 cup granulated sugar, 5 tablespoons flour, 1/4 teaspoon salt, 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, and 1/2 teaspoon cardamom. Stir it together gently so you don’t break all the apples.
7. Once the mixture is all moistened and you don’t see patches of flour or cinnamon, set a timer for 20 minutes. Cover the mixture with a lid but don’t walk away. Stick around and stir the mixture every 3 minutes or so, Replacing the lid each time. Cook for 20 minutes, until the apples are fork tender but still hold their shape. The apples will not soften more while baking in the oven. So have a taste and see if you want to cook a longer or shorter time. Only you can know your apple al dente perfection level.
8. Remove the pan from heat and stir in 1 teaspoon vanilla.
9. Transfer the apple pie filling (including the brown caramel gooeyness) to 1 or 2 half sheet pans, or any pan with a lip. Spread the apples all the way to the edges. (I used two pans for quicker chilling). Cool the apple pie filling completely by placing it in the fridge or the freezer. If you use two pans and place them both in the freezer, it only takes 20 minutes or so. (If you have plenty of time, you can just leave the apples in the pan to cool down, it will take a couple hours.)
10. Roll out your pie dough and place in a 9 inch pie dish, with the excess hanging over the edges.
11. Use a rubber spatula to scrape all the chilled apple pie filling into the pie dish. Don’t forget to scrape in every last bit!
12. Top your pie with the other pie crust. Follow this recipe for How to Make a Lattice Pie Crust. Traditional Apple Pie calls for a Lattice Pie Crust.
13. Fold the edges in and crimp however you like.
14. Place the whole pie in the fridge or freezer for about 20-30 minutes, for a really flaky crust.
15. Place a baking sheet in the center rack of your oven and preheat to 425 degrees F. Let it heat up for at least 20-25 minutes to make sure it’s really hot.
16. Right before putting it in the oven, brush the crust of your pie all over with milk or egg, or both. I like to use 1 tablespoon milk beat together with 1 tablespoon beaten egg. You can just use milk if you don’t have beaten egg lying around. Milk will help your pie crust brown but will stay matte; egg will add gloss and shine to your pie crust.
17. Sprinkle the whole pie with raw sugar, or regular sugar is fine too.
18. Place the chilled pie onto the baking sheet in the oven and let bake for 15 minutes. The crust on the edge should be turning light brown.
19. Meanwhile, get a square of tin foil that is the same size as your pie. Fold it in half, then in half again. Cut out the center. Open it up again. You should have a square of foil with a circle cut out of the center.
20. Reduce the heat to 350 degrees F. Remove the pie from the oven and place the foil on top. Loosely crimp it around the crust on the edge. This will protect it from burning.
21. Don’t forget to lower the oven temperature to 350. Place the pie back on the baking sheet in the oven and bake at 350 for 40-45 more minutes.
22. You will know the pie is done when the edges are brown and the center is light golden brown. If you did a lattice crust, you should see the filling bubbling away nicely.
23. Let the pie cool on a wire rack for about 4 hours. This is a must! If you cut into it now, the juices will be lava hot and way too liquid-y. You have to wait for it to cool to room temperature to get the right texture for the filling. Pie!
24. Once the pie is completely cool, slice and serve! Who serves Apple Pie without ice cream?
25. Store the pie on the counter for up to 2 days, covered with plastic wrap. After that transfer it to the fridge.
For more tips and tricks for making this recipe check out the original recipe that I adopted this from.
Let me know in the comments how your apple pie turned out.